Baked Oatmeal

A delicious alternative to regular oatmeal, baked oatmeal tastes like a cross between a pudding and a muffin. Great for incorporating in-season fruit!

Submitted by: Sara Tung (125)

Cuisine: American    Dish: Desserts, Snacks    Preparation: Bake
This recipe is: Gluten Free, Vegetarian, Wheat Free

Yield

1 casserole

Active Time

20 minutes

Ready In

10 hours

Ingredients

  • 3 cups rolled oats
  • 1 1/2 cups plain yogurt, kefir, or buttermilk
  • 1 cup water
  • 1/2 cup melted butter or coconut oil
  • 1/3 cup honey or sucanat
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tsp vanilla
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh/frozen fruit, or 1/2 cup dried fruit

Preparation Instructions

  1. Mix oatmeal with yogurt, kefir, or buttermilk, and water in large casserole or baking dish. If it looks too solid, add up to 1 cup of additional yogurt/kefir/buttermilk and/or water. Cover and let the oatmeal sit out at room temperature overnight, at least 8 hours, up to a day.

  2. After allowing to soak and when ready to bake, preheat oven to 350 degrees F.

  3. Mix in all remaining ingredients with soaked oatmeal except fruit. The mixture should be slightly runny, like cake batter. If it looks too thick, add milk to desired consistency. Stir in fruit.

  4. Bake in preheated oven until firm, about 35 to 50 minutes. When you cut into it, no batter should be runny, top part should be firm and bottom part resemble bread pudding. You can bake it at a lower temperature for a longer period of time, or at a higher temperature for a shorter period of time if desired.

Last updated on 01-08-2013